Pavlova Nests with Lemon Curd and Berries

This seemingly impressive dessert is effortless in execution and can be made in advance, making it perfect for easy entertaining. Infused with eggs and citrus—a popular flavour of the season—Pavlova is the ideal sweet finish to any spring-inspired meal.

These light and fresh pavlova nests create the base for a perfect spring dessert. In fact, pavlova is the perfect Easter and Passover dessert.

If lemon curd isn’t your thing, fill with whipped cream and fresh fruit. DELISH.


Serves 6

Recipe: Pavlova Nests with Lemon Curd & Berries

You’ll Need

  • 4 large egg whites, room temperature
  • Pinch of salt
  • 1 cup granulated sugar
  • 2 tsp cornstarch
  • 1 tsp white vinegar
  • ½ tsp pure vanilla extract
  • For the lemon curd
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar
  • ⅓ cup fresh lemon juice (about 3 lemons)
  • 1 Tbsp lemon zest
  • ¼ cup butter, cut into 4 equal pieces
  • Fresh berries
  • Whipped cream (optional)

Prep and Cook

  • Preheat the oven to 200°F.
    Trace six 3” circles on a sheet of parchment paper.
    Flip the paper over so the circles are on the reverse side (so the pencil markings don't end up on the pavlovas) and place it on a large baking sheet.
    Set aside.
  • Combine the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. If you don't have a stand mixer, use a clean mixing bowl and hand mixer.
    Beat the eggs on high until firm but not stiff, about 2–3 minutes.
  • With the mixer running on high speed, slowly add the sugar and beat until it forms firm and shiny peaks, about 4 minutes.
  • Remove the bowl from the mixer and sift the cornstarch over top of the eggs.
    Add the vinegar and vanilla and fold in lightly with a rubber spatula.
    Fill a large piping bag (or use a zipped sandwich bag with the corner snipped off) and pipe along the lines of the circles on the parchment paper.
    Fill in the shape with the meringue mixture, then pipe a second border around the perimeter of the circles, on top of the first outline, in order to create a well in the centre of the shape—this will hold the lemon curd and berries.
  • Bake for 90–150 minutes.
    When the edges of the pavlova nests are slightly golden in colour and peel easily from the parchment paper, they are done.
    Turn off the oven, open the door slightly, and let the pavlovas cool completely.
  • While the pavlovas are baking, make the lemon curd.
    Combine the eggs, sugar, lemon juice, and lemon zest in a heatproof bowl set over a pot of simmering water. Whisk often, almost continuously, until the mixture is thick and pale yellow, about 8–10 minutes.
    Transfer the curd to a mesh strainer set over a bowl, and press it through to remove the zest and any lumps.
    Add the butter, one piece at a time, and whisk until melted.
    Cover the curd with a piece of plastic wrap or parchment paper and chill until completely cool, about 1½ hours.
  • To assemble the pavlova nests, fill the well in the middle of the meringue with the lemon curd and top with berries.


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